Microwave raspberry jam and lemon juice together for about 30 to 45 seconds or until mixture is smooth when stirred together.

Use a teaspoon to dollop sauce onto surface of cheesecake batter. Swirl the sauce on the surface of the cheesecake batter with a toothpick or sharp knife so it looks marbled.

Bake cheesecake for about 40 minutes, or until the edges start to turn golden brown and a toothpick inserted in the center comes out mostly clean. Remove cheesecake from oven and allow it to cool completely. Refrigerate cheesecake until ready to serve.